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All Journal AGRIEKSTENSIA International Journal of Technology, Food and Agriculture
Siswantoro, Dharwin
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Social Sciences Veterinary

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Pengaruh Pemberian Pakan Fermentasi Daun Murbei Terhadap Karkas dan Lemak Abdominal Ayam Siswantoro, Dharwin; Prasetyo, Budi; Utomo, Andri Siswo; Mubarokah, Wida Wahidah
AGRIEKSTENSIA Vol 21 No 1 (2022): AGRIEKSTENSIA: Jurnal Penelitian Terapan Bidang Pertanian
Publisher : Politeknik Pembangunan Pertanian Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.397 KB) | DOI: 10.34145/agriekstensia.v21i1.2164

Abstract

Ransum merupakan salah satu kebutuhan utama bagi ayam untuk mendukung pertumbuhan dan produktivitasnya. Dalam usaha peternakan biaya pakan berpengaruh besar sehingga diperlukan pakan alternatif untuk menunjang efisiensi usaha. Salah satu upaya meningkatkan efisiensi usaha adalah pemanfaatan murbei sebagai pakan lokal unggas secara ekonomis. Penelitian ini bertujuan untuk mengetahui apakah penambahan fermentasi daun murbei ke dalam ransum pakan akan mempengaruhi persentase karkas dan lemak abdominal pada ayam kampung super (Joper). Penelitian dibagi menjadi 4 yaitu Perlakuan I (PO) pemberian pakan ransum tanpa tambahan tepung daun murbei, perlakuan II (P1) pakan ransum ditambah tepung daun murbei terfermentasi (TDMT) 2%, perlakuan III (P2) pakan ransum ditambah TDMT 4% dan perlakuan IV (P3) pakan ransum ditambah TDMT 6%. Persentase karkas (%) diperoleh dari perbandingan berat karkas ayam (g) dengan berat badan akhir (g) dikalikan 100% dan persentase lemak abdominal (%) diperoleh dengan membandingkan berat lemak abdominal (g) dengan berat badan akhir (g) dikalikan 100%. Hasil penelitian ini rata-rata persentase karkas 63% atau berada dibawah ideal (65%-67%) dan hasil analisis ragam menunjukkan bahwa tidak berpengaruh nyata (P>0,05) terhadap lemak abdominal, dengan demikian penambahan tepung daun murbei terfermentasi dalam ransum pakan tidak berpengaruh nyata (P>0,05) terhadap karkas dan lemak abdominal pada ayam kampung super.
The Sensory Evaluation of Traditional Indonesian Braised Broiler Thigh Meat ‘Ungkep’ With Different Concentrations of Indigenous Herbs and Spices Prasetyo, Budi; Prayitno, Agus Hadi; Siswantoro, Dharwin; Asri, Dewi; Putra, Yoga Dwi Kurnia; Agustin, Melda Nur; Ramadhanti, Faradziba Rahayu Sifa’ Iftitah
International Journal of Technology, Food and Agriculture Vol. 1 No. 2 (2024): June
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v1i2.4586

Abstract

This study aimed to explore the impact of varying concentrations of indigenous herbs and spices on the sensory evaluation of braised broiler thigh meat “ayam ungkep”. The research materials included broiler thigh meat, garlic, shallots, turmeric, ginger, candlenut, sugar, galangal, coriander, salt, palm oil, and monosodium glutamate. The treatment concentrations for broiler thigh meat were set at 20%, 25%, and 30% of the meat's weight. A hedonic test of cooked broiler thigh meat was performed as part of the sensory evaluation by 40 panelists who were not instructed. The hedonic test evaluated color, flavor, texture, tenderness, juiciness, and overall acceptability among other parameters. The non-parametric Hedonic Kruskal-Wallis test was used to assess the sensory evaluation data. After determining whether there was a significant difference (P<0.05), Duncan's New Multiple Range Test was performed. The findings showed that the color, flavor, texture, tenderness, juiciness, and overall acceptability of braised broiler thigh meat were not significantly affected by different levels of indigenous herbs and spices. For more effective produce of the still-preferred traditional Indonesian braised chicken meat products, it was suggested that the concentration of indigenous herbs and spices in broiler meat processing remain at 20% because, with this concentration, the panellists still like the resulting braised chicken.
Co-Authors Agus Hadi Prayitno Agustin, Melda Nur Asri, Dewi Budi Prasetyo Mubarokah, Wida Wahidah Putra, Yoga Dwi Kurnia Ramadhanti, Faradziba Rahayu Sifa’ Iftitah Utomo, Andri Siswo